Best 5 Seared Scallop Tacos With Mango Pineapple Salsa Recipes

ISLAND-STYLE SEARED SCALLOPS WITH MANGO SALSA

Steps:

• Place the rice in a colander and rinse several times with cold water until the water runs clear. Set aside. Add the coconut milk & water to a medium saucepan over medium-high heat. Bring the mixture to a boil. Once boiling, add in the rinsed rice. Stir to combine. Cover the saucepan and reduce the heat to low, simmering gently for 15 minutes, or until most of the coconut milk has been absorbed. Remove from the heat and let sit, covered, for 10 minutes. Finish the rice by fluffing it with a fork, then carefully folding in the salt, lime zest, lime juice, & cilantro. Set aside for serving.
• Meanwhile, as the rice cooks, clean the scallops. Remove the scallops from the packaging. Quickly rinse under cold water. Check each scallop for its side muscle (the adductor muscle that attached the scallop to its shell): if present, it will look like a small, rectangular tag right along the side of the scallop, with its fibers running opposite the fibers in the scallop itself. Use your fingers to gently tear it away. Transfer the cleaned scallops to a paper towel-lined plate. Gently press a second piece of paper towel over top to remove as much excess moisture as possible. Set aside.
• Meanwhile, as the rice cooks, prep the mango salsa. Add all listed ingredients to a medium bowl. Stir to combine. Set aside for serving, or store in an airtight container in the refrigerator for up to 3 days.
• Add the avocado oil to a large nonstick skillet over medium-high heat. Season the scallops generously with salt & ground black pepper. Once the oil is hot, cook the scallops: working in batches to avoid overcrowding the pan, carefully transfer the scallops to the skillet. Cook, giving the pan a gentle shake every so often, for 2-3 minutes, until a deep golden crust has formed on bottom of the scallops. Flip and cook for 1-2 minutes more, until the scallops are opaque & cooked through. Transfer to a paper towel-lined plate and set aside.
• Spoon some coconut rice into individual bowls. Top with a generous spoonful of mango salsa. Top it off with 3-4 seared scallops. Finish with a squeeze of fresh lime juice or sprinkling of extra cilantro, as desired. Serve immediately. Enjoy!

CUMIN-SEARED SCALLOP TACOS

Steps:

• First prepare the tomatillo guacamole, cilantro-lime rice, and mango salsa and set aside.
• Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel to remove excess moisture. Season both sides of each scallop with salt, and cumin.
• In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter.
• Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and quarter.
• To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 1 seared and quartered scallop, and top with mango salsa. Repeat with remaining ingredients.
• To make guacamole:
• Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
• To make the rice:
• In a small saucepan, bring the rice, cilantro, broth, rice, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.
• To make the salsa:
• Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.

SEARED SCALLOP TACOS WITH MANGO PINEAPPLE SALSA

Steps:

• To prepare the Salsa: In a medium bowl add: cubed mango and pineapple, red onion and cilantro. Mix all ingredients and place in refrigerator for as much time as possible. For best flavor, salsa should be prepared a day early and chilled overnight. To prepare Aoli: Combine sour cream and all spices. Set aside. To prepare Scallops: Mix cayanne pepper with flour in a plastic bag and toss scallops in the bag until each scallop is lightly dusted with flour mixture. Over medium high heat, sear scallops 2-3 minutes on each side. During searing, brush scallops with a light coat of olive oil to promote browning. To serve, sprinkle cheese on warmed tortillas, place 2-4 tablespoons of the salsa on each tortilla and place 2 scallops on top of the salsa. For easier consumption, scallops may be sliced before being placed on the tortilla. Squeeze lime over the tacos and then drizzle the aoli on top to taste. Serve with tortilla chips and left over salsa for dipping.

SPICY MANGO SCALLOPS

Steps:

• Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.

SEARED SCALLOPS WITH PINEAPPLE

Steps:

• Season scallops with salt, pepper and chili flakes.
• In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
• Sear the scallops until golden brown on both sides, but only flip once.
• Remove and set aside on a plate.
• Next add the chopped garlic and cook for just a minute or two, then add the wine.
• The garlic and wine should start to simmer, continue this until its reduced.
• Then add the pineapple and stir around to coat.
• Pour it all over the scallops and garnish. Serve immediately.
• For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.